Bring to a boil, down to a simmer.
It has been nearly 6 months since my last blog post. Time flies when you’re having fun, as they say. In October and early November we spent 10 days in Mexico. In November and December we thrived through the holidays. Plus Dave and I worked hard as that’s always a busy time in restaurants. In
I know, I know. Summer is over. This is truly one of my favorite times of year, when summer produce meets the fall. In Portland summer doesn’t want to quit. It’s supposed to be 86 this weekend, on October 1st! However today is drizzly and gray and perfect for this soup. I made corn chowder
With everything going on right now I’m leaning into frugal and simple meals. It’s not too much of a stretch from normal for us, but I’m trying to be more mindful of my grocery trips to save on gas, and do some actual meal planning. I’m extending that diligence to my blog. This recipe actually
This soup has only five ingredients aside from salt, pepper, and water, but it’s so delicious that you’ll question how that’s possible. It is very easy to make and can be done in about an hour. I was introduced to pureed roasted cauliflower soup while I was a cook. It is an example of how
Black eyed peas are thought to bring luck to those who eat them on New Year’s Day. This preparation is so rich and flavorful, even those who don’t need luck can enjoy this dish. Although I put cassoulet in the title, this recipe is largely influenced by African American and Southern cuisine. Black eyed peas
Duck confit is succulent, rich and tender. While it seems fancy, it ‘s incredibly easy to make. It just takes a little time. Here I pair it with a simple salad of roasted squash and arugula. The acidity of the vinegar and pepperiness of the arugula balance the fattiness of the duck. Duck confit was
Chili is a Halloween tradition for my family. When we were kids, one of my parents made a big pot of beef chili on Halloween. They would serve it with an assortment of toppings like shredded cheese, sour cream, and always Fritos. Then we would warm and fill our bellies with it before we left
Pasta is definitely one of my favorite comfort foods, but I love it even more when I fill it with veggies and make it a full meal. This orecchiette is loaded with brussels sprouts and ground pork. I think the brussel sprouts sort of resemble the orecchiette, and make it so pretty. Sage gives it
Traditional Mexican pozole is rich, meaty, and full of flavor. I absolutely love it. This pozole skips the meat, but is still full of flavor. Toasted chilies and cabbage are pureed into the broth for viscosity and depth. I added beans for protein. Hominy is full of a deep corn flavor, and provides a deliciously
Chicken and rice casserole was one of my favorite childhood dinners. This is sort of a grown-up spin, but still very much kid-friendly. Phillie loves it! This dish comes together easily, and is loaded with the beautiful tang of lemon, plenty of garlic, and the unique flavor of saffron. I am a big fan of
Down to a Simmer 